The Gobbler

Like a holiday for your mouth.

This seasonal homage to the shandy makes your taste buds feel like they’re jumping into a pile of leaves on a sunny fall day (e.g., awesome). Works great as a crisp and refreshing pre-dinner drink or as a fruity counterpart to dark poultry. Try different darker beers like pumpkin ale, brown or autumn ale to change the flavor profile.

Equipment Needed: Glass, Spoon, Paring Knife, Cutting Board

Ingredients:

• 6 oz dark beer (we tried Southampton Pumpkin and Fire Island Pumpkin Barrel. No, not at the same time.) (price varies)
• 4 oz apple cider ($3.49/gallon)
• 1 Rosemary sprig ($1.50/sprig or small bunch)
• 1 apple (about $2/lb)

Preparation:

• Wash your apple thoroughly and cut it crosswise into thin discs. Slice out the core of your disc and make a cut from the center to the edge (yes, geometry  nerds, the radius of the disc).
• Pour your beer into the glass and add in the apple cider. Stir gently.
• Garnish with the rosemary sprig as a swizzle stick and put one of your apple discs on the rim of the glass. Quaff by the fire or while cutting your celebratory meat of choice.

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